Fire Roasted Red Pepper And Roma Tomatoes Penne Pasta - Summer Farm To Table Recipe

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Fire Roasted Red Pepper & Roma Tomatoes Penne Pasta - Topped With Dried Pepper Flakes & Manchego Cheese

Fire Roasted Red Pepper & Roma Tomatoes Penne Pasta - Topped With Dried Pepper Flakes & Manchego Cheese - Recipe Below

My beautiful Italian amiga Melisa Caprio inspired this new recipe. Last summer, she made us her mama's delicious sauce! I was astounded at the simplicity; it's versatility, and the FLAVOR! Sunday dinners in her home are all about the SAUCE, and after experiencing it, I wish I lived closer; I'd be inviting myself over every Sunday!

Patsy Hauer’s Roma & Heirloom Tomatoes Harvest

Patsy Hauer’s Roma & Heirloom Tomatoes Harvest

So when another lovely friend, Pasty Hauer, recently shared her Roma tomatoes with us, I knew what recipe was worthy of this summer haul. I added some of my hubby's garden's fresh African blue basil, oregano, and fire-roasted red peppers. It was the best red sauce I've ever made, and I hope to make it for Melisa someday! 

Fire Roasted Red Pepper & Roma Tomatoes Penne Pasta Recipe


Tools


Ingredients

  • 2 pounds fresh Roma tomatoes (can substitute 32 oz canned)

  • Large head of garlic peeled and finely diced

  • Large yellow onion finely diced

  • Two large red peppers (fire-roasted, peeled, and diced)

  • ¼ cup olive oil

  • ⅛ cup of fresh basil

  • ⅛ cup fresh oregano

  • One tablespoon of dried red pepper flakes

  • Sea Salt & Pepper to taste

  • 1 pound dry penne pasta

Optional 

  • Manchego cheese

  • Parmesan cheese

  • 1 pound ground beef

Preparing Roma Tomatoes For Sauce

Preparing Roma Tomatoes For Sauce

Step 1 Cook & Prep Tomatoes For Sauce

  1. Add 12 cups of water, one tablespoon olive oil & dash of sea salt in the stockpot. Place on stove over high heat and bring to a boil. Lower heat to medium.

  2. Carefully add Roma tomatoes to hot water. I did one at a time.

  3. Cook for about 5 minutes, until the skin starts to visibly break.

  4. Turn off heat and remove from stove.

  5. Remove tomatoes from water. I do it carefully at a time and place on a cookie sheet to cool—peal skin and drop tomatoes into a bowl.

Step 2 Make Sauce

  1. Add olive oil to a skillet over medium heat for about 1 minute.

  2. Add diced onions and diced garlic, stir and keep from browning (about 5 minutes)

  3. Add tomatoes to onions and garlic. Use a wood spoon to smash and break up bigger tomato chunks.

  4. Add red peppers. 

  5. Add basil, oregano, salt, and pepper to taste.

  6. Optional - add cooked, drained ground beef to sauce

  7. Simmer for at least 30 minutes.


Step 3 Cook Pasta

  1. Follow directions on the box/bag of penne pasta. 

  2. Optional - add one teaspoon and dash of sea salt to the water before adding dry pasta.

  3. Drain pasta with a large collander.

  4. Add cooked pasta to sauce in the skillet. Turn off heat and mix well.

  5. Optional - Serve and top with dried pepper flakes and favorite dried cheese. I prefer Manchego or parmesan.

Happy Cooking!

Be well.

Molé Mama